Everybody loves pork! well except vegans, and vegetarians…. and a staple around the midwest is pork. One of my personal favorites is Center cut, bacon wrapped pork-loins. The reason I say loins, is that I prefer to cut my pork loin into chops, before I wrap and grill/cook. creating more of a chop then a traditional pork loin.
- 6 to 8 lb Center cut Porkloin
- 1 to 1.5 lbs of thick cut bacon
- 8 to 10 skewers (wooden)
- chef salt
Take your pork-loin and cut into 1 to 1.5″ chops, pending the size if the loin you should get 8 to 10 chops.
Take one piece of bacon and warp the side of each chop. (as in the pic, or check out our how to video), make sure the ends of the bacon overlap. take the skewer and push through the connected ends of the bacon, and through the entire chop.
Season with chef salt on both sides.
In the picture we pan seared in butter: First pre-heat the over to 375, next in a cast iron skillet heat a half stick of butter until melted and bubbly. add the chops to the skillet and cook on each side for 3 minutes. immediately put in the stove and cook for approx 10 minutes for 145, and longer for over-cooked well done things I wont eat.
If grilling: Turn on the gas, or fire up the coals tell your grate heat range is 375 – 400. place the chops on the grill, and cook each side for approx 4 minutes per side. (or cook 2 minutes per side, and transfer to indirect heat for 10 minutes).
If baking: refer to pan seared above.
*For a Barbecue flavor use our BBQ rub seasoning.
**Another variation: after pan searing, or before placing on the grill sprinkle with fresh rosemary and garlic.